Beetroot Horseradish Purée Recipes

FRESH BEET HORSERADISH

Fresh Beet Horseradish image

Sweet beets temper fierce horseradish while adding bright color to a traditional Passover condiment.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

2 medium (10 ounce) beets
One 4-ounce fresh horseradish, peeled
1/4 cup cider vinegar
2 teaspoons salt
1 teaspoon sugar

Steps:

Scrub beets; trim stems to 1/2 inch. Place beets in a medium saucepan; add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high; cook at a gentle boil until beets are tender when pierced with a small, sharp knife, 30 to 40 minutes. Remove from heat, drain, and set beets aside until cool enough to handle.
Meanwhile, grate horseradish on small holes of a box grater. Place in a small bowl; stir in vinegar, salt, and sugar.
Peel beets; grate on small holes of box grater. Add to horseradish mixture; stir well to combine. Keep covered to preserve flavor, and refrigerate until needed.

BEETROOT & HORSERADISH PUREE

Beetroot & Horseradish Puree image

Beetroot and horseradish is such a yummy combination. This would be very nice with roast beef as either a condiment or a side. I am betting it would also be nice spread on a sandwich made with leftover roast beef. I found this recipe in the Christmas 2008 copy of BBC Good Food Magazine. The recipe says that the puree can be made up to a day ahead and heated in a pan or in the microwave.

Provided by Sarah_Jayne

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 large onion, sliced
1 garlic clove, sliced
4 large beetroots, diced
1 tablespoon balsamic vinegar
2 tablespoons creme fraiche or 2 tablespoons sour cream
1 tablespoon fresh horseradish, grated

Steps:

Heat oil in a large pan and gently cook the onion and garlic for 10 minutes until soft.
Add the beetroot and vinegar to the pan and cook down until sticky.
Take the pan off the heat, then stir in the creme fraiche/sour cream.
Blitz with a hand blender, or tip into a food processor and blitz to a puree.
Stir in the grated horseradish and serve.

Nutrition Facts : Calories 83.3, Fat 6.4, SaturatedFat 1.8, Cholesterol 6.8, Sodium 28.9, Carbohydrate 6.2, Fiber 1.1, Sugar 3.7, Protein 0.9

FRESH HORSERADISH WITH BEETS

Fresh Horseradish with Beets image

Categories Condiment/Spread Food Processor No-Cook Vegetarian Quick & Easy Horseradish Beet Spring Winter Healthy Vegan Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 5

Ingredients

2 cups 1/2-inch pieces peeled horseradish root (about 12 ounces before peeling)
3/4 cup distilled white vinegar
1/2 cup finely chopped peeled raw beet
1/3 cup sugar
1/2 teaspoon coarse salt

Steps:

Using processor fitted with shredder attachment, shred horseradish. Transfer horseradish to medium bowl. Fit processor with metal blade. Return horseradish to work bowl. Add next 3 ingredients. Process until almost smooth, scraping down sides of bowl occasionally, about 5 minutes. Mix in salt. Place horseradish in glass jar. Cover tightly; chill at least 1 day and up to 10 days.

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